Expertise

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All too often and unjustly opposed, yeast and sourdough actually have many similarities, from their natural origin to the way they are used.

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A closer look at steamed buns known as mantou—thier history, method, and consumption.

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Preserving food products is now a strategic challenge for food industries, especially in the baking segment.

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While satiety is often viewed from a scientific angle, it has also been viewed as something that is achieved by integrating different foods into one's diet.

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In this entry, we discuss the growing trend of consumers looking for gluten-free alternatives, due to intolerance or by personal choice.

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A look at how french baking expertise has influenced the baking industry in markets around the world.

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Product development depends on the judgment of sensory analysis panels, as well as on complementary techniques of chromatography, spectrometry and olfactometry.

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There are a considerable number of possible techniques to choose from in breadmaking, and it is up to each individual to decide which he prefers.

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The baker is a real artist in the creation of taste, drawing on a palette of varied ingredients and techniques to personalize his bread and pastries.

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The diversity of bread throughout the world has not come about by accident. The difficulty of classifying bread stems from its worldwide heritage.

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The taste of a good bread reflects the quality of its production. However, a number of factors come into the definition of sensory components.